Description
Classic Opera Cake is a luxurious French dessert made with layers of almond sponge cake, coffee syrup, buttercream, and chocolate ganache.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup dark chocolate, chopped
- 1/4 cup coffee, brewed and cooled
- 1/4 cup coffee liqueur (optional)
- 1/2 cup butter, softened
- 1/2 cup granulated sugar (for buttercream)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract (for buttercream)
- 1/4 cup water (for syrup)
- 1/4 cup granulated sugar (for syrup)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, combine almond flour and powdered sugar. In a separate bowl, whisk the egg yolks and 1/4 cup granulated sugar until pale and fluffy. Gently fold in the almond flour mixture and all-purpose flour, followed by the vanilla extract and salt.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff peaks form. Gently fold the egg whites into the almond flour mixture until just combined.
- Spread the batter evenly onto the prepared baking sheet and bake for 12-15 minutes or until lightly golden. Allow to cool completely.
- For the buttercream, beat the softened butter with 1/2 cup granulated sugar until creamy. Add cocoa powder and 1/2 teaspoon vanilla extract, mixing until smooth.
- For the chocolate ganache, heat the heavy cream in a saucepan until just simmering. Pour over the chopped dark chocolate and let sit for a few minutes before stirring until smooth.
- To assemble, cut the cooled cake into three equal rectangles. Brush each layer with the coffee syrup (made by combining brewed coffee, coffee liqueur, water, and sugar in a saucepan until dissolved).
- Layer one rectangle on a serving platter, spread with a layer of buttercream, then add another rectangle, spread with ganache, and repeat. Top with the final rectangle and cover the entire cake with remaining ganache.
- Chill the cake in the refrigerator for at least 2 hours before slicing and serving.
Notes
- For a fruit twist, add a layer of raspberry or strawberry jam between the cake layers.
- Substitute the coffee liqueur with vanilla extract for a non-alcoholic version.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg